Walnut Cappuccino Biscotti
A crunchy cookie that's just waiting to be dunked into your favorite hot beverage!
Preparation Time: 25 mins
Cooking Time: 16 mins
Extra Time: 15 mins
(for cooling)
Yield: 48 x biscottis (4 dozen)
Ingredients
- 2 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 Tbsp unsweetened cocoa powder *
- 4 tsp coffee beans, ground for espresso
- 1 tsp baking soda
- 1 cup toasted and chopped California walnuts
- 3 eggs
- 2 Tbsp extra-virgin olive oil
- 1/8 cup low-fat milk (2%)
Directions:
Preheat oven to 350ºF. In a mixing bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
Place dough onto a floured surface. Divide evenly into two pieces. Roll the dough into two 12-inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat (approximately 3-1/2 inches wide). Bake the logs 8 minutes or until they spring back when pressed lightly. Leave oven on.
Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their sides.
Bake again in the preheated oven, for 8 more minutes. Let cool. Store in an airtight container.
Tips:
As a food gift, package and tie with a bow.
* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.
Nutritional Info (per serving)
| CALORIES | 68 cals |
| Kilojoules | 285 kJ |
| Fat | 2.5 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 12 mg |
| Sodium | 10 mg |
| Carbohydrates | 2.0 g |
| Fiber | 0.4 g |
| Total Sugars | 5.0 g |
| Protein | 1.6 g |
| Calcium | 7.0 mg |
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